Serves 9                                                                Vegetarian, Dairy-Free, Refined Sugar-Free, Gluten-Free, Soy-Free

Ingredients

Dry

 

• 1/2 cup coconut flour

• 1/2 cup cacao powder (raw) or cocoa powder (roasted)

• 1/2 cup coconut sugar

 

 

Wet

 

• 2 bananas, fresh or frozen - thawed

• 1/3 cup coconut oil

• 2 tsp. pure vanilla extract

• 2 Tbsp. ground flax + 4 Tbsp. filtered water

• 1/4 cup coconut milk beverage - I used the So Delicious brand

 

 

Frosting

 

• 1 dark chocolate bar melted 

or 

 

• 1/4 cup coconut oil 

• 1/4 cup cacao powder or cocoa powder

• 10 discs or tsp. cacao butter

• 1 tsp. unpasteurized honey, maple syrup or clear agave nectar

 

 

What to do

 

1. Preheat oven to 350° F (177° C). In a medium pan over low heat melt coconut oil. Add cacao powder, vanilla, coconut sugar and coconut milk and stir. Add to a blender along with your bananas and blend until smooth. Add more coconut milk if needed. Mixture should be VERY thick.

 

2. Add coconut flour to a bowl. Pour in wet mixture and stir. Add to a 8 X 8 baking dish, lined with parchment paper. Bake for 32 minutes. After it is done take out of the oven and leave in the baking dish.

 

3. When cake is done. Make frosting. Melt the ingredients in a pan over low heat and stir. Do not burn chocolate. Add to cooled cake. Let cool for another hour. Cut into 9 equal squares and serve.